Introduction

Not quite Arroz con Pollo, a very mild brown rice sautee with dark meat chicken that imparts a rich flavour. The spices are from Penzeys - Tuscan Sunset (a salt-free Italian style seasoning) and Sunny Barcelona (lemon pepper-based seasoning), plus a bit of saffron thrown in for golden colour and earthy depth. Just a cup of this makes a terrific meal alongside a simple salad and a veg.
Not quite Arroz con Pollo, a very mild brown rice sautee with dark meat chicken that imparts a rich flavour. The spices are from Penzeys - Tuscan Sunset (a salt-free Italian style seasoning) and Sunny Barcelona (lemon pepper-based seasoning), plus a bit of saffron thrown in for golden colour and earthy depth. Just a cup of this makes a terrific meal alongside a simple salad and a veg.

Directions

Sautee coarsely chopped onion and garlic in the olive oil. Add the brown rice and stir well with onion and garlic on high heat, then add carton (4 cups) of chicken broth. Remove skin from chicken thighs if necessary; it is not necessary to remove the bone from bone-in thighs yet. (You can remove them later). Cover and cook the chicken on medium-high heat for about 20 minutes, then reduce to simmer and cook another 20 minutes. Add spices and parmesan cheese, and cook another 20 minutes or until all broth has been absorbed by the rice. Remove and discard thigh bones and stir well.